pumpkin spice shakeology recipes

Pumpkin Spice Latte – 1 cup unsweetened almond milk + 1 scoop Cafe Latte Shakeology + 1 tablespoon pure pumpkin puree + ½ teaspoon cinnamon + ½ teaspoon pumpkin pie spice + ice. Mix in a blender until smooth.

Pumpkin Nog – Pumpkin Spice Shakeology + 1/2 cup almond milk + 1/2 cup heavy whipping cream + 1 tsp. rum extract + ¼ tsp. ground nutmeg + ice.  Mix in blender until smooth.

Pumpkin Apple Butter 
– 1 scoop Pumpkin Spice Shakeology + 1/3 to ½ cup apple butter + 1 cup unsweetened cashew or almond milk + water + ice. Mix in blender until smooth.

Creamy Pumpkin Almond Chai – Pumpkin Spice Shakeology + 1/2 tsp. almond extract + 1 cup chilled unsweetened chai tea + ice .  Mix in blender until smooth.

Pumpkin Apple Oatmeal – Pumpkin Spice Shakeology + ½ cup unsweetened vanilla almond milk + 1/4 cup oats + 1/4 cup applesauce + 1 tsp. pure maple syrup + ice.  Mix in blender until smooth.

Chocolate Pumpkin Pie – ½ cup unsweetened almond milk + ½ cup water + 1 scoop Chocolate Shakeology + ½ cup canned pumpkin puree  + ½ teaspoon cinnamon + ½ teaspoon ground nutmeg + ice.  Mix in a blender until smooth.

Pumpkin Pecan Cinnamon Roll – Pumpkin Spice Shakeology + 1 tsp. cinnamon + 1/2 tsp. vanilla extract + 8 pecan halves + 1 cup vanilla almond milk + ice .  Blend until smooth and top with coco whip (optional).

Pumpkin Coffee Cheesecake  – 1 scoop Cafe Latte Shakeology + 1 cup canned pumpkin puree + ½ cup plain Greek yogurt + 1 teaspoon cinnamon + dash of vanilla extract + water + ice. Mix in blender until smooth.  (Note:  you could optionally use Vanilla Shakeology and brewed chilled coffee instead of Cafe Latte Shakeology and water)

Pumpkin Spice Tiramisu – 1/2 scoop Cafe Latte Shakeology + 1/2 scoop Chocolate Shakeology + 1/2 cup pumpkin puree + 1/2 tsp pumpkin spice + 1 Tbsp. ricotta cheese + ½ tsp. rum extract + ice.  Mix in blender until smooth.

Pumpkin Banana Bread – Pumpkin Spice Shakeology + 1/2 banana + 2 Tbsp. oats + 1 Tbsp. chopped pecans + 1 tsp. vanilla extract + ½ tsp. cinnamon + 1 c. almond milk + ice.  Mix in blender until smooth.


Pumpkin “Pie” Bites –  Combine 1 can pumpkin puree + 2 very ripe bananas + ½ cup coconut sugar + 1 ½ teaspoon cinnamon + ¼ teaspoon ginger + ¼ teaspoon nutmeg + ½ teaspoon Himalayan salt or sea salt in a food processor and mix until smooth, scraping down the sides as needed.

Scoop the mixture into muffin pan liners or a silicone muffin pan and bake at 350 degrees for 20 to 25 minutes. After removing the bites from the oven, refrigerate until firm. Meanwhile, whip together 1 can full-fat coconut milk that has been refrigerated overnight (remove the fatty white surface layer) + 2 tablespoons maple syrup + 1 teaspoon vanilla extract or vanilla beans until the mixture forms a cream. Top pumpkin pie bites with cream. Store in the fridge for the best results. Makes approximately 12 muffins. (From the kitchen of 21 Day Fix’s Autumn Calabrese).

21 Day Fix Pumpkin Muffins – 2 eggs + ¼ cup canned pumpkin puree + 1 large banana + ½ cup natural peanut butter + ¼ cup honey + 2 scoops Vanilla or Chocolate Shakeology + ½ teaspoon baking powder + ½ teaspoon pumpkin pie spice + ¼ teaspoon sea salt.

In a blender, mix eggs, pumpkin, banana, peanut butter and honey for 30 seconds. Add Shakeology, baking powder, pumpkin pie spice and sea salt and blend until smooth.

Divide the batter evenly in a lined muffin pan – add five dark chocolate chips to each muffin to change it up if you want – and bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. (Two muffins count as ½ red and 1/3 purple 21 Day Fix containers. Recipe from the kitchen of Autumn Calabrese.)


Pumpkin Protein Pancakes – 1 scoop of Vanilla Shakeology + ½ cup pure canned pumpkin + 2 egg whites + 1 drop Sweet Drops vanilla sweetener + 1 teaspoon cinnamon. Mix ingredients together and scoop pancake-sized dollops onto a hot griddle, flipping them over when the top begins to bubble


Pumpkin Spice Cookies

INGREDIENTS:⁠
• 1 cup chopped raw pecans, toasted⁠
• 10 Medjool dates⁠, pits removed⁠
• ½ tsp. pumpkin pie spice⁠
• ¼ tsp. ground ginger⁠
• 2 packets Pumpkin Spice Plant-Based Vegan Shakeology⁠
• ½ cup pure pumpkin puree⁠

INSTRUCTIONS:⁠
1. Place pecans, dates, pumpkin pie spice, and ginger in food processor; process until blended. ⁠
2. Add Shakeology and pumpkin puree; process until well blended. ⁠
3. Roll mixture into 20 balls, approximately 1 Tbsp. each.⁠
4. Flatten each slightly so that it’s shaped like a traditional cookie. ⁠
5. Serve immediately (or store in an airtight container for up to 3 days.)⁠

10 servings, 2 cookies each

Pumpkin Spice Cake

INGREDIENTS
• 1 cup pumpkin puree
• 1/3 cup unsweetened applesauce
• 2 large eggs
• 1 cup maple syrup
• 1/2 cup pumpkin spice Shakeology
• 1 2/3 cup oat flour (grind oats in a blender or replace with whole grain flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• (optional) 1/2 cup dark chocolate chips, at least 60% cocoa
.
.
INSTRUCTIONS
Preheat the oven to 350°F. Mix wet ingredients (pumpkin puree, applesauce, eggs & maple syrup) in a large bowl until blended. In a separate bowl, whisk together dry ingredients (Shakeology, flour, baking powder, baking soda & salt). Add to the wet ingredients. Fold in chocolate chips. Fill baking vehicle (baking dish, loaf pan, muffin tin, etc.) about 2/3rds full. Bake 25-30min for muffins; 35-40min for bigger vehicles or until toothpick inserted into the middle comes out clean.


happy national cheeseburger day!


BURGER Recipes

Wasabi Cream Cheese Burgers

INGREDIENTS
FOR WASABI CREAM CHEESE:

FOR PATTIES:

  • 1 lb. raw wild-caught salmon fillets, boneless, skinless, cut into 1-inch chunks
  • Finely grated peel (lemon zest) of 1 medium lemon
  • Juice of ½ medium lemon
  • 1 Tbsp. Dijon mustard
  • 1 large egg white (2 Tbsp.)
  • 1½ tsp. finely chopped fresh dill
  • 1½ tsp. finely chopped fresh chives / spring onion
  • ½ tsp. fine sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • Gluten-free / wholemeal burger buns
  • 2 cups kale
  • Parchment paper
  • Nonstick cooking spray or EVOO
  • Breadcrumbs (totally optional and isn’t part of the original recipe)


DIRECTIONS

  1. First, make the wasabi cream cheese, just add both ingredients and mix well. Add whipped cream cheese and just mixed it well by hand. Once done, pop it into the fridge
  2. To make the patties, buy salmon fillets without skin to make this process easier. Slice them up into pieces and toss them into a food processor with the rest of the ingredients above. Its super important to use the pulse mode with the mix  as you would want it to blend well but not be mushy. You can also use a blender but remember – pulse! 
  3. Now is the fun part: Assembling the patties! Since the mix will be quite sticky, be sure to coat your palms with a bit of oil to help shape them into patties and set them on the parchment paper / foil squares. (You can used breadcrumbs to help shape the patties but you can skip this part). Up to you how big the patties are. You can get about 6 medium sized patties. Let it set for 30 mins – 1 hour. 
  4. When ready to cook, heat up the skillet with a drizzle of EVOO but wipe off the access with a paper towel to limit how much oil the patties absorb. Once the skillet is smoking hot,  place patties onto the skillet by using the parchment paper / foil to pick up, invert them onto skillet, then gently peel off the parchment / foil.  Cook for 2½ to 3 minutes on each side, or until golden on the outside.  While its cooking, begin to set up your burger buns. 
  5. Spread each bottom bun with 1 tsp. wasabi cream cheese. Top with salmon patty, kale, and finish with top bun.

Summer Cheeseburgers

ingredients

  • pounds ground turkey, chicken or beyond beef
  • 1/2 cup finely chopped yellow onion
  • 2 T Worcestershire sauce
  • 1 T (rounded) Steak Seasoning Blend
  • Extra virgin olive oil, for drizzling
  • 8 slices of cheese (optional)
  • 8 thin whole grain buns (optional)
  • 1 avocado

Directions

  1. Combine all ingredients to the steak seasoning in a bowl. Mix well.
  2. Form meat into patties and place on a foil lined plate or baking tray to prep for the grill
  3. Grill to desired doneness on both sides


BURGERS WITH GOAT CHEESE AND CITRUS MAPLE DIJON

Ingredients

For the dressing you will need:

  • 1/4 cup Dijon mustard
  • 2 T maple syrup (or sub honey)
  • 1 T fresh orange juice
  • 1/2 tsp orange zest
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • salt and pepper

To make the burgers it is so simple!  You will need:

  • 1 lb lean ground turkey, chicken or beyond beef
  • 2/3 cup crumbly goat cheese
  • salt and pepper


Directions

  1. For the Citrus Maple Dijon: Whisk together in a small bowl the mustard, maple syrup, orange juice, lemon and orange zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Taste and add more maple if desired.
  2. For the burgers: Preheat the grill to high or an oiled grill pan/cast iron pan to medium high. Form the meat into four, 4-ounce burgers. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add goat cheese to each burger, cover the grill/pan with foil and let the cheese soften slightly, about 1 minute. Place cooked burgers on a bed of arugula and drizzle with the Maple Citrus Dijon. Enjoy!


Bacon Cheeseburger Meatloaf

Ingredients

  • 4 slices low-sodium sprouted whole-grain bread torn into large pieces
  • ½ cup unsweetened almond milk
  • 1½ lbs. raw 93% lean ground turkey or beyond beef
  • 8 slices turkey bacon or vegan bacon cooked, chopped, divided use
  • 1 cup shredded cheese
  • ¼ cup dill pickle relish
  • 1 large egg or egg substitute
  • 1 clove garlic finely chopped
  • 1 medium onion chopped
  • ¼ cup all-natural ketchup


Instructions

  1. Preheat oven to 350° F.
  2. Place bread in food processor; pulse for 10 to 20 seconds, or until bread turns into coarse bread crumbs.
  3. Combine bread and almond milk in a large bowl. Set aside for 5 minutes.
  4. Add turkey, ¾ of turkey bacon, cheese, pickle relish, egg, garlic, and onion to bread mixture; mix well with clean hands (or a rubber spatula).
  5. Place turkey mixture in loaf pan. Spread ketchup evenly over meatloaf. Sprinkle evenly with remaining turkey bacon.
  6. Bake for 50 to 60 minutes or until internal temperature reaches 160º F, and meatloaf is cooked through.



Cheeseburger Salad For One

Ingredients

  • 1 burger (chicken, turkey or beyond beef), grilled and diced
  • 1¾ cups Spinach
  • 5 baby carrots, chopped
  • 1 hard boiled egg, sliced
  • Dijon Vinaigrette
  • Shredded cheese

ingredients For Dijon Vinaigrette

  • 3 tbsp red wine vinegar
  • 3 tbsp lemon juice fresh is best
  • 3 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 6 tbsp extra virgin olive oil


Directions

  1. In a large bowl, add your spinach, chopped carrots, shredded cheddar, and diced burger. Arrange the sliced egg and top with vinaigrette.

Directions For Dijon Vinaigrette

  • In a glass mason jar (or a medium Tupperware bowl works fine as well) combine all the ingredients.
  • Place lid and shake until it’s mixed. If you’re using a bowl, just whisk it for a few seconds.
  • Store in the fridge, covered, and take out 30 minutes prior to serving so it softens a bit.

Healthy “Big Mac” In A Bowl For 4

Ingredients

  • 1.5 Lb ground turkey, chicken or beyond beef
  • 8 Cups of romaine lettuce
  • Bolthouse Farms Thousand Island Dressing (1-2 tbsp for each bowl)
  • 4 no salt pickles spears chopped 
  • 1/2 cup red onion diced
  • 1 cup tomatoes chopped
  • 1 cup shredded cheese (divided into each bowl)
  • Salt and Pepper to taste
  • *A little onion and garlic powder if using animal meat


Directions

  1. Brown ground meat until cooked through (*add optional garlic and onion powder while cooking)
  2. Chop romaine lettuce into bowls
  3. Chop tomatoes, pickles ,and red onions then set aside
  4. Pour 1-2 Tbsp of dressing into each bowl of lettuce
  5. Mix the lettuce and dressing until evenly coated
  6. Add ground meat and chopped veggies to lettuce and dressing mix until evenly coated
  7. Salt and pepper to taste
  8. Top each bowl with 1/4 cup shredded cheese



chopped thai salad with sesame garlic dressing

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Servings: 6

This Chopped Thai Salad with Sesame Garlic Dressing is THE BEST! A rainbow of power veggies with a yummy homemade dressing.

INGREDIENTS

FOR THE DRESSING:

  • 1/3 cup EVO or coconut oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium GF soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons alternative sweetner or honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice

FOR THE SALAD:

  • 16 ounces snow peas
  • 5–6 cups baby kale
  • 1 to 3 carrots depending on carb intake
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • 3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

INSTRUCTIONS

  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the snow peas by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

NOTES

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less. Nutrition Info: Serves 6 Calories Per Serving: 306

% DAILY VALUE

28%Total Fat 21.7g0%Cholesterol 0mg13%Sodium 294.3mg8%Total Carbohydrate 22.7g (based on edamame rather than snow peas)19%Dietary Fiber 5.3gSugars 11.8g19%Protein 9.3g50%Vitamin A 450.8µg87%Vitamin C 78mg

mexican

Año Nuevo/New Years’ (Dec 31)
EveDía de Reyes/Epiphany/Three Kings Day (Jan 6)
Candelaria (Feb 2)
Día de la Constitución/Constitution Day (Feb 5)
Día de la Bandera/Flag Day (Feb 24)
Natalicio de Benito Juárez/Benito Juárez’s birthday (March 21)
Semana Santa/Holy Week (Varies every year)
Día del Trabajo/Labor Day (May 1)
Cinco de Mayo/Batalla de Puebla (May 5)
Día de las Madres/Mothers’ Day (May 10)
Día de la Independencia/Independence Day (Sep 15-16)
Día de Muertos/Day of the Dead (Nov 1-2)
Día de la Revolución/Mexican Revolution Day (Nov 20)
Día de la Virgen de Guadalupe/Day of the Virgin of Guadalupe (Dec 12)
Navidad y las Posadas/The Christmas Season (Dec 16-25)

Mexican

Slow Cooker Chicken Tacos

Ingredients

  • 1 cup low-sodium organic chicken broth
  • 4 cloves garlic, finely chopped
  • 2 medium jalapeño peppers, seeded and deveined, chopped (optional)
  • 2 Tbsp. chili powder
  • 2 Tbsp. ground cumin
  • 2 tsp. ground smoked paprika
  • ½ tsp. sea salt (or Himalayan salt)
  • 2 bay leaves
  • 1 lb. raw chicken breast, boneless, skinless
  • 8 (6-inch) corn tortillas, warm
  • 1 cup pico de gallo (or fresh tomato salsa)
  • 1 medium ripe avocado, sliced
  • 1 medium lime, cut into 4 wedges
  • ¼ cup finely chopped fresh cilantro

Instructions

  1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
  2. Transfer chicken to a cutting board and shred with 2 forks.
  3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.

Prep Time 20 mins  Cook Time 3 hrs  Total Time 3 hrs 20 mins  Servings 4 Servings (2 tacos each)  Calories 333 kcal  Author Beachbody

P90X/P90X2 Portions ½ Fat 1½ Protein ½ Grain Carb

P90X3 Portions 1½ Carb 1½ Protein 2 Fat

Body Beast Portions 1 Carb 1 Vegetable 3 Protein 2 Fat

Container Equivalents ½ Green 1 Red 1 Yellow 1 Blue

2B Mindset Plate It! Add a side salad or veggies for a great lunch option.

FIXATE Chicken Mole

Ingredients

  • 3 large dried ancho (or pasilla) chiles stems, seeds, and ribs removed and discarded
  • 1½ cups hot water
  • 2 Tbsp. olive oil divided use
  • 1½ medium onions chopped
  • 2 cloves garlic chopped
  • 2 (6-inch) corn tortillas toasted, torn into pieces
  • 2 Tbsp. all-natural smooth peanut butter
  • 1 tsp. dried oregano leaves
  • 1¾ cups low-sodium organic vegetable (or chicken) broth
  • 1 (3.1-oz.) square Mexican chocolate (like Ibarra or Abuelita), chopped
  • 1 tsp. sea salt (or Himalayan salt)
  • 1 tsp. ground black pepper
  • 8 (4-oz.) raw chicken breasts boneless, skinless

Instructions

  1. Soak chiles in water for 15 minutes. Drain; set aside.
  2. Heat 2 Tbsp. oil in large saucepan over medium-high heat.
  3. Add onions; cook, stirring frequently, for 4 to 6 minutes, or until onions are translucent.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Place onion mixture, chiles, tortillas, peanut butter, oregano, and broth in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until very smooth.
  6. Return mixture to saucepan; cook on medium-low heat, stirring frequently, for 15 to 20 minutes.
  7. Add chocolate. Season with salt and pepper; cook, stirring frequently, for 3 to 4 minutes, or until chocolate is melted and mixture is thick enough to coat a wooden spoon. Set aside.
  8. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
  9. Add chicken breasts; cook, turning once, for 7 to 9 minutes, or until chicken breasts are no longer pink in the middle.
  10. Top each chicken breast with ⅓ cup mole sauce.

Recipe Notes: You can substitute 3 oz. dark chocolate plus 1 pinch of ground cinnamon for Mexican chocolate. 

Prep Time 20 mins  Cook Time 40 mins  Total Time 1 hr  Servings 8 Servings (about ⅓ cup sauce each)  Calories 289 kcal  Author Beachbody

P90X/P90X2 Portions 1 Protein 1½ Condiment ½ Fat

P90X3 Portions 1 Protein 1 Carb 2 Fat

Container Equivalents 1 Red 1 Yellow 1½ tsp.

2B Mindset Plate It! A protein and FFC as part of lunch.

 

Steak Fajitas

Ingredients

  • 1½ tsp. olive oil
  • 2 medium green (red or yellow) bell peppers, cut into strips
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
  • 1 tsp. ground chili powder
  • 1 tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ cup fresh salsa
  • 8 6-inch corn tortillas, warm
  • 4 Tbsp. reduced-fat (2%) plain Greek yogurt
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
  5. Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
  6. Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.

Prep Time 20 mins  Cook Time 18 mins  Total Time 38 mins  Servings 4 servings, 2 fajitas each  Calories 311 kcal  Author Beachbody

P90X/P90X2 Portions 1½ Protein ½ Grain Carb 1 Vegetable

P90X3 Portions 2 Carb 1½ Protein ½ Fat

Container Equivalents 1 Green 1 Red 2 Yellow 1 tsp.

.

Horchata Shakeology

Ingredients

  • 1 cup unsweetened almond milk
  • 1 cup ice
  • 1 scoop Vanilla Whey Shakeology
  • 2 Tbsp. sliced almonds
  • ¼ tsp. ground cinnamon
  • 1 tsp. pure vanilla extract

Instructions

  1. Place almond milk, ice, Shakeology, almonds, cinnamon, and extract in blender; cover. Blend until smooth.

Prep Time 10 mins  Cook Time 0 mins  Total Time 10 mins  Servings1 serving  Calories 260 kcal  Author Beachbody

Container Equivalents  (*regular and vegan) 1 Red ½ Blue 1 tsp.

2B Mindset Plate It! An occasional snackional or enjoy as part of breakfast.

 

Mango Margarita Shakeology

Ingredients

  • 1 cup unsweetened almond milk
  • 2 Tbsp. fresh lime juice
  • 1 cup ice
  • 1 scoop Vanilla Plant-Based Vegan Shakeology
  • ½ cup chopped mango
  • 1 tsp. finely grated lime peel (lime zest)
  • 1 Tbsp. hemp seeds

Instructions

  1. Place almond milk, lime juice, ice, Shakeology, mango, lime peel, and hemp seeds in blender; cover. Blend until smooth.

Prep Time 10 mins  Cook Time 0 mins  Total Time 10 mins  Servings1 smoothie  Calories 305 kcal  Author Beachbody

Container Equivalents ½ Purple 1 Red ½ Orange 1 tsp.

2B Mindset Plate It! This recipe makes a great breakfast option.

Taco Seasoning Recipe

Ingredients

  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. ground black pepper
  • 2 tsp. sea salt (or Himalayan salt)
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. dried oregano

Instructions

  1. 1. Combine chili powder, cumin, pepper, salt, onion powder, garlic powder, and oregano in a small bowl; mix well.

Prep Time 10 mins  Cook Time 0 mins  Total Time 10 mins


Cheesy Cauliflower Nachos

Ingredients

  • 1 medium head cauliflower cut into florets
  • 2 tsp. olive oil
  • ½ tsp. ground cumin
  • ¼ tsp. sea salt or Himalayan salt
  • ¼ tsp. chili powder
  • ¼ tsp. garlic powder
  • ½ cup shredded Monterey jack or pepperjack cheese
  • ¼ cup chopped tomato
  • ¼ cup chopped red onion
  • ¼ cup chopped orange bell pepper
  • 1 medium jalapeño seeds and veins removed (optional), sliced (can add a second if desired)
  • ½ cup mashed avocado
  • 2 Tbsp. finely chopped cilantro

Instructions

  1. Preheat oven to 425º F.
  2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
  3. Bake for 30 to 35 minutes, or until tender-crisp and golden.
  4. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
  5. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

Prep Time 20 mins  Cook Time 33 mins  Total Time 43 mins  Servings 4 servings  Calories 157 kcal  Author Beachbody

P90X2 Portions ½ Fat ½ Dairy 1 Vegetable

P90X3 Portions ½ Carb ½ Protein 1½ Fat

Body Beast Portions 2 Vegetable 1 Protein 1½ Fat

Container Equivalents 1 Green 1 Blue ½ tsp.

2B Mindset Plate It! Makes a great veggie side as part of lunch or dinner. Also makes a great snack(tional).

Slow Cooker Cheesy Chicken Enchiladas

Ingredients

  • 1 tsp. olive oil
  • 1 medium onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium jalapenos seeded and deveined, finely chopped
  • 1 lb. raw ground chicken breast
  • 1½ cups dry farro rinsed
  • 1 (15-oz.) can black beans rinsed, drained
  • 1 cup frozen corn
  • 1 (15-oz.) can diced fire-roasted tomatoes (or diced tomatoes) no salt added
  • 1 cup water
  • 1 (10-oz.) can red enchilada sauce
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. ground coriander
  • Sea salt (or Himalayan salt) and ground black pepper to taste; optional
  • 1 cup shredded jack, cheddar, or Mexican blend cheese
  • 3 medium green onions chopped
  • ¼ cup finely chopped fresh cilantro

Instructions

  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
  3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
  4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
  5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
  6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
  7. Top with green onions and cilantro; serve.

Prep Time 15 mins  Cook Time 3 hrs 13 mins  Total Time 3 hrs 28 mins  Servings 10 serv, about 1 cup each  Calories 320 kcal  Author Beachbody

P90X/P90X2 Portions 1 Protein ½ Grain Carb ½ Dairy 1 Vegetable

P90X3 Portions 2 Carb 1 Fat 1 Protein

Body Beast Portions 1 Starch ½ Legume 2 Vegetable 3 Protein

Container Equivalents 1 Green ½ Red 2 Yellow ½ Blue

2B Mindset Plate It! Add more veggies and protein to this FFC as part of lunch.

Turkey Tostadas

Ingredients

  • 4 (6-inch) whole-grain flour tortillas
  • Nonstick cooking spray
  • ½ cup tomatillo salsa
  • 1½ cups roasted turkey breast, shredded (approx. 8 oz.)
  • 2 cups leaf lettuce, finely shredded
  • ¼ cup onions, chopped
  • ½ cup shredded Monterey jack cheese
  • ½ medium ripe avocado, sliced

Instructions

  1. Preheat oven to 400° F.
  2. Lightly coat both sides of tortillas with spray. Place tortillas in single layer on large baking sheet. Bake for 6 to 8 minutes, or until golden. Set aside.
  3. While tortillas are baking, heat salsa in medium nonstick skillet over medium-high heat.
  4. Add turkey; cook, stirring frequently, for about 2 to 3 minutes, or until turkey is evenly coated and heated through.
  5. To serve, place a tortilla on each serving plate. Top evenly with lettuce, turkey mixture, onion, cheese, and avocado.

Prep Time 15 mins  Cook Time 11 mins  Total Time 26 mins  Servings 4 servings  Calories 285 kcal  Author Beachbody

P90X/P90X2 Portions 1 Fat ½ Protein ½ Grain Carb ½ Vegetable

P90X3 Portions 2 Carb 2 Fat 1 Protein

Portion Fix Containers ½ Green ½ Red 1 Yellow 1 Blue

2B Mindset Plate It! Add more veggies to make a great lunch.

snacks

55 SNACKS UNDER 150 CALORIES

BEACHBAR

1. Mini tostada
Spread ¼ cup of nonfat refried beans on a corn tortilla that’s been toasted in the oven. Top with shredded lettuce, ½ diced medium tomato, and 1 Tbsp. of your favorite shredded cheese.

2. Frozen grapes
Freeze 1 cup of grapes and enjoy them as if they’re sorbet.

3. Greek yogurt with honey
Mix 1 tsp. of honey into ½ a cup of plain, nonfat Greek yogurt. Sprinkle with cinnamon (if desired)m.

4. Cinnamon apple
Sprinkle an apple with cinnamon for a treat that tastes more decadent than it is.

5. Strawberries and chocolate
Dip 4 or 5 (depending on their size) strawberries into 2 squares of melted dark chocolate.

6. Almost apple pie
Try 1 cup of unsweetened applesauce with a hint of cinnamon.

7. Jicama
Chop 1½ cups of jicama and add a splash of lemon juice and a pinch of salt for a tangy, refreshing treat.

8. Café Au Lait
Enjoy 8 oz. of skim milk with a shot of espresso.

9. Carrots with hummus
Crunch on 9 or 10 baby carrots with a side of 2 Tbsp. of hummus.

10. Nuts
A handful of 20 pistachios, 12 almonds, or 14 peanuts makes for a nice “good” fat and protein snack.

11. Eggs with guacamole
Hard-boil an egg and replace the yolk with 2 Tbsp. of guacamole for a protein-packed snack.

12. Edamame
Boil or steam ½ cup of unshelled edamame with a pinch of salt for a fiber-rich snack.

13. Bitter chocolate
Enjoy 1 large block or 3 small squares of dark chocolate.

14. Mediterranean tomato
Dice 1 medium tomato and top with 2 Tbsp. feta cheese and a pinch of salt.

15. Kale Chips
Make your own kale chips for a fraction of the price with this recipe.

16. Bell peppers with balsamic vinegar
Drizzle 2 Tbsp. of balsamic vinegar on top of 2 cups of sliced bell peppers.

17. Eggs with spinach
Scramble 3 egg whites with ½ cup of raw spinach and 1 Tbsp. of feta cheese.

18. Corn with garlic
Coat ½ of an ear of corn with 1 tsp. of olive oil and 1 minced garlic clove. Grill until tender.

19. Santa Fe black beans
Combine ¼ cup black beans, ¼ tsp. of salt, and 1 Tbsp. of nonfat Greek yogurt for a hearty snack.

20. Chocolate banana
Drizzle ½ of a large banana with 1 square of melted dark chocolate.

21. Caprese
Top 1 oz. of mozzarella cheese with ½ cup of cherry tomatoes and 2 tsp. of balsamic vinegar.

22. Tuna salad
Mix together 2 oz. of water-packed tuna with 1 tsp. of extra virgin olive oil and 1 tsp. Dijon mustard.

23. Sweet potato
Enjoy 1 small baked sweet potato with a pinch of salt and a sprinkle of cinnamon and nutmeg.

24. Popcorn
Munch on 2 cups of air-popped popcorn.

25. Olives
For a salty snack, enjoy 9 kalamata olives.

26. Greek watermelon
Top 1 cup of watermelon with 2 Tbsp. of crumbled feta and a drizzle of balsamic vinegar (if desired).

27. Peanut butter
Even on its own, 1 Tbsp. (3 tsp.) of peanut butter makes for a treat full of good fats, and you can make your own homemade peanut butter or other nut butter in less than five minutes.

28. Cottage cheese and melon
Combine ¾ cup of melon with ½ cup of low-fat cottage cheese for a sweet dessert.

29. Strawberry and spinach salad
For a savory and sweet salad, mix together 1 cup of baby spinach with ½ cup of sliced strawberries. Drizzle with 1 Tbsp. of balsamic vinegar. Add a few slices of red onion, if you like.

30. Shakeology
Mix 1 scoop of your favorite Shakeology flavor with water. Add cinnamon, nutmeg, ground ginger, mint leaves, or orange or lemon zest.

31. Spiced cottage cheese
Mix ¾ cup nonfat cottage cheese with a pinch of chili powder and a pinch of curry powder. Top with chopped scallions (if desired).

32. Shrimp cocktail
Dip 8 medium-sized cooked, peeled shrimp in 2 Tbsp. all-natural cocktail sauce.

33. Crisp bread and lox
Top a Wasa whole-grain cracker with 1 oz. of salmon lox, 2 slices of cucumber, and a pinch of crushed black pepper.

34. Ham-wrapped asparagus
Wrap 3 slices of lean, nitrate-free deli ham around 3 cooked asparagus spears.

35. Mediterranean rice cake
Spread 1 Tbsp. of hummus on a whole-grain rice cake. Top with 2 cucumber slices.

36. Carrot salad
Mix 2 grated carrots with 1 Tbsp. of raisins, 1 tsp. of raw sunflower seeds, and 2 tsp. balsamic vinegar.

37. Black bean salad
For a snack with protein and fiber, mix ¼ cup drained black beans;, 1 chopped tomato; ½ green bell pepper, chopped; and a pinch of chili powder.

38. Roasted red pepper Wasa cracker
Spread 2 Tbsp. hummus on a whole-grain Wasa cracker. Top with 1 jarred roasted red pepper, sliced.

39. Avocado cracker
Mash ¼ avocado with a squeeze of lime. Spread on a Wasa cracker and top with a pinch of espelette pepper or smoked paprika.

40. Pistachios and cranberries
Combine 16 shelled pistachios with ¼ cup unsweetened dried cranberries.

41. Veggies and ranch dip
Enjoy ranch dressing without the guilt! Dip 10 baby carrots and 8 cherry tomatoes into 2 Tbsp. of our homemade Healthier Ranch Dressing.

42. Frozen nutty banana
Roll ½ a peeled banana in 1 Tbsp. chopped peanuts, pressing so that the nuts stick to the banana. Freeze. Enjoy!

43. Baked Apple Chips 
Bake your own apple chips and you can enjoy them with much less sugar. Here’s the recipe.

44. Cheese and cracker
Top 1 Wasa cracker with 1 piece of string cheese, sliced.

45. Italian cucumbers
Cut up 2 cucumbers and enjoy them with a drizzle of balsamic vinegar.

46. Seaweed snacks
Enjoy 1 package of roasted seaweed snacks from Trader Joe’s or your local supermarket.

47. Crunch + spice
Cut up 4 celery stalks and enjoy them with ¼ cup salsa.

48. After-school snack
Cut up 4 celery stalks and dip them in 1 Tbsp. almond butter.

49. Cheesy popcorn
Sprinkle 1 Tbsp. nutritional yeast over 2 cups air-popped popcorn.

50. Turkey tartine
Top 1 slice whole-grain bread with 2 slices deli turkey and 1 tsp. mustard.

51. PB + J
Top 1 Wasa cracker with 2 tsp. nut butter and 3 sliced strawberries.

52. Monkey snack
Cut up ½ of a banana and dip it in 2 tsp. nut butter and then 1 Tbsp. granola.

53. Easy avocado
Mash up ½ of an avocado and mix it with 1 tsp. balsamic vinegar.

54. Japanese avocado
Mash up ½ of an avocado and combine with ¼ tsp. soy sauce, ¼ tsp. sesame seeds, and a drizzle of rice wine vinegar.

55. Chips and salsa
Try these corn tortilla chips with 2 Tbsp. fresh salsa.

recipes


Starters

Roasted Grape and Goat Cheese Crostini

Ingredients:

  • Parchment paper
  • 1lb. seedless red grapes, stems removed
  • 1 Tbsp. + 1 tsp. olive oil, divided
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. + 1 dash freshly ground black pepper, divided
  • 16 ½-inch whole-grain baguette slices, (approx. 8 oz.)
  • 1 cup soft goat cheese
  • 1 Tbsp. finely chopped fresh thyme

Instructions

  1. Preheat oven to 400º F. Place one rack high and one rack low in the oven.
  2. Line one large and one small baking sheet with parchment paper. Set aside.
  3. Combine grapes, 1 tsp. oil, salt, and ¼ tsp. pepper in a medium bowl; toss gently to blend. 
  4. Place grapes on prepared small baking sheet. Bake, on lower oven rack, for 20 to 22 minutes, or until grapes are tender and skins are lightly wrinkled.
  5. While grapes are baking, brush both sides of bread lightly with remaining 1 Tbsp. oil. Place on large baking sheet in an even layer. Bake, on higher oven rack, for 8 to 10 minutes, turning after 4 minutes.
  6. Spread each slice of toasted bread with 1 Tbsp. cheese. Top evenly with grapes, remaining 1 dash pepper, and thyme; serve immediately. 

Prep Time-15 mins
Cook Time-22 mins
Total Time-37 mins
Servings-8 Servings (2 pieces each)
Calories-185 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Dairy
½ Carb Grain
½ Fruit

P90X3 Portions
1½ Carb
½ Protein
½ Fat

Body Beast Portions
1 Starch
½ Fruit
1 Protein
½ Fat

Container Equivalents
½ Purple
1 Yellow
½ Blue

2B Mindset Plate It!
Makes a great FFC as part of breakfast or lunch.

Thai Hummus With Peanuts

Ingredients

  • 1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
  • 2 Tbsp . all-natural peanut butter
  • 1 Tbsp . hot pepper sauce (like Sriracha)
  • ¼ tsp. ground ginger
  • 2 cloves garlic, coarsely chopped
  • 1½ tsp. raw honey (or pure maple syrup)
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 Tbsp. extra-virgin olive oil
  • 3 to 4 Tbsp. iced water
  • ¼ cup chopped raw peanuts
  • 2 medium green onions, finely chopped
  • 2 Tbsp fresh cilantro, finely chopped
  • Fresh lime juice

Instructions

  1. Place chickpeas, peanut butter, hot sauce, ginger, garlic, and honey in food processor (or blender); pulse until chickpeas are mashed.
  2. Season with salt and pepper if desired. Pulse until well blended.
  3. With food processor running, slowly add oil and water until smooth. If hummus is too thick, add reserved liquid 1 Tbsp. at a time.
  4. Fold in peanuts, green onions, and cilantro; mix well.
  5. Drizzle with lime juice.

Prep Time-15 mins
Cook Time-0 min
Total Time-15 mins
Servings-10 servings, about ¼ cup each
Calories-101 kcal

P90X/P90X2 Portions
1 Single Serving Snack

P90X3 Portions
1 Carb
½ Fat

Body Beast Portions
½ Legume
½ Fat

Container Equivalents
½ Yellow
1 tsp.


Teriyaki Salmon Bites

Ingredients

  • ¼ cup reduced-sodium soy sauce
  • 2 Tbsp. water
  • 1 thin slice fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp. raw honey
  • 1 lb. raw salmon, cut into 1-inch cubes
  • 1 Tbsp. coconut oil
  • 1 tsp. sesame seeds
  • 1 green onion, thinly sliced (for garnish; optional)

Instructions

  1. Combine soy sauce, water, ginger, garlic, and honey in a medium bowl; whisk to blend.
  2. Add salmon; toss gently to coat. Refrigerate, covered, for at least 1 hour.
  3. Heat oil in a medium saucepan over medium heat.
  4. Place salmon in an even layer in saucepan; cook for 2 minutes, turn each salmon cube, cook for an additional 1 to 2 minutes, or until salmon flakes easily when tested with a fork.
  5. Place salmon on a serving plate. Sprinkle with sesame seeds and green onion (if desired). Place a toothpick in each piece of salmon.

Prep Time-10 mins
Cook Time-5 mins
Total Time-1 hr 15 mins
Servings-6 servings
Calories-147 kcal

P90X/P90X2 Portions
1 Protein
1 Condiment

P90X3 Portions
1 Protein
1 Fat

Body Beast Portions
2 Proteins
1 Fat

Container Equivalents
½ Red
½ Yellow
½ tsp.

2B Mindset Plate It!
A great protein as part of lunch or dinner.

Fixate Pretzel Chips

Ingredients

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1 Tbsp. water
  • 1 Tbsp. reduced-sodium tamari soy sauce
  • ½ tsp. coarse sea salt (or Himalayan salt)
  • Parchment paper
  • Nonstick cooking spray

Instructions

  1. Preheat oven to 350° F.
  2. Lightly coat two 16 x 12-inch pieces of parchment paper with spray. Set aside.
  3. Place rice, quinoa, water, and soy sauce in food processor; process until mixture forms a smooth paste.
  4. Place rice mixture on the spray-coated side of one piece of parchment paper. Top with second piece of parchment paper, spray-coated side down. Roll parchment paper with rolling pin until rice mixture is very thin and has evenly spread to the edges of the parchment paper.
  5. Place parchment paper onto large baking sheet. Remove top piece of parchment paper and discard.
  6. Sprinkle rice mixture with water. Bake for 30 to 35 minutes, rotating pan after 15 minutes, or until brown and crisp.
  7. Cool and then break into pieces

Prep Time-10 mins
Cook Time-35 mins
Total Time-45 mins
Servings-4 servings, approx. ½ cup each
Calories- 114 kcal
Author -Autumn Calabrese

Container Equivalents
1 Yellow

Hummus-Filled Eggs

Ingredients

  • 8 hard-boiled eggs, cut in half lengthwise, yolks discarded
  • ½ cup prepared hummus
  • 10 Kalamata olives, chopped
  • Ground smoked paprika (to taste; optional)

Instructions

  1. Fill each egg white half with 1½ tsp. hummus.
  2. Sprinkle evenly with olives and paprika. Serve immediately.

Prep Time-10 mins
Cook Time-0 mins
Total Time-10 mins
Servings-2 servings, 8 egg halves each
Calories-223 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Fat
½ Protein
1 Single Serving Snack

P90X3 Portions
1½ Carb
½ Protein
1 Fat

Body Beast Portions
1 Legume
1 Protein
1 Fat

Container Equivalents
½ Red
½ Blue
½ Orange

2B Mindset Plate It!
A great protein and FFC as part of lunch or snack(tional).

Tomato-Thyme Pita Crisps

Ingredients

  • 5 fresh basil leaves, finely chopped (or 2 tsp. dried)
  • ½ tsp. ground black pepper
  • ½ tsp. dried thyme leaves
  • 2 Tbsp. grated Parmesan cheese
  • 4 (6½-inch) whole wheat pitas, split (tops removed from bottoms), cut into quarters
  • 1 Tbsp. olive oil
  • 4 cups chopped tomatoes (or sliced cherry tomatoes)

Instructions

  1. Preheat oven to 350° F.
  2. Combine basil, pepper, thyme, and cheese in a small bowl; mix well. Set aside.
  3. Spread pita wedges evenly on baking sheet. 
  4. Lightly brush each wedge with oil.
  5. Sprinkle basil mixture evenly over pita wedges. Bake for 6 to 8 minutes, or until golden brown.
  6. Top pita wedges evenly with tomatoes. Serve immediately.

Prep Time-10 mins
Cook Time-8 mins
Total Time-18 mins
Servings-8 Servings
Calories-124 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Grain Carb
½ Vegetable

P90X3 Portions
1½ Carb

Body Beast Portions
1 Starch
1 Vegetable

Container Equivalents
½ Green
1 Yellow
½ tsp.

2B Mindset Plate It!
A great snackional or enjoy as part of breakfast or lunch.


Mains

Spaghetti Squash Lasagna

Ingredients

  • Parchment paper
  • 1 small spaghetti squash, (approx. 3½ to 4 lbs.)
  • Nonstick cooking spray
  • 4 cups all-natural marinara sauce
  • 3 cups part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • ¼ cup finely chopped fresh basil (optional)

Instructions

  1. Preheat oven to 375° F.
  2. Line large baking sheet with parchment paper. Set aside.
  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 
  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 
  5. Reduce oven temperature to 350º F.
  6. Scrape spaghetti squash flesh into stringy noodles.
  7. Lightly coat 4-quart baking dish with spray. 
  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
  9. Evenly top with Parmesan cheese.  
  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.
  11. Garnish with basil (if desired).  

Prep Time-15 mins
Cook Time-1 hr 17 mins
Total Time-1 hr 32 mins
Servings-4 servings
Calories-474 kcal
Author-Beachbody

Container Equivalents
1 Green
2 Purple
1 Red
1 Blue

2B Mindset Plate It! A great dinner option. Add an FFC for lunch.


Hawaiian Salmon

Ingredients

  • 4 4-oz. raw salmon steaks rinsed, patted dry
  • Sea salt (or Himalayan salt) and ground black pepper to taste (optional)
  • 1 cup chopped fresh pineapple
  • 2 medium shallots finely chopped
  • ¼ cup finely chopped fresh cilantro
  • Parchment paper

Instructions

  1. Preheat oven to 400° F.
  2. Cut parchment paper into four circles about 12 inches in diameter each. Fold each circle in half. Place on baking sheet. Place a salmon steak in the center of each parchment half circle. Season with salt and pepper if desired. 
  3. Top salmon evenly with pineapple, shallots, and cilantro. Fold other half of parchment over ingredients and crimp edges to seal. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Be careful when opening pouches as steam will be released.

Prep Time-10 mins
Cook Time-12 mins
Total Time-22 mins
Servings-4 Servings
Calories-179 kcal

Container Equivalents
1 Red

2B Mindset Plate It!
A great protein option as part of lunch or dinner. If eating with dinner, you may omit the pineapple FFC or leave it as it is such a small quantity.

Cauliflower Pumpkin Casserole

Ingredients

  • 1 large cauliflower, cut into florets
  • Nonstick cooking spray
  • Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
  • ¾ cup unsweetened almond milk
  • ⅓ cup shredded sharp cheddar cheese
  • ½ cup pure pumpkin puree
  • 1 tsp. Dijon mustard
  • ¼ cup whole-wheat panko breadcrumbs

Instructions

  1. Preheat oven to 425° F.
  2. Place cauliflower on baking sheet that has been lightly coated with spray. Season with salt and pepper if desired.
  3. Bake for 24 to 28 minutes, or until golden brown. Set aside.
  4. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
  5. Add cheese, pumpkin, and mustard; cook, stirring frequently, for 3 to 4 minutes, or until well blended.
  6. Add cauliflower; mix well.
  7. Pour cauliflower minute into 8 x 8-inch casserole dish that has been lightly coated with spray.
  8. Top with bread crumbs.
  9. Bake for 18 to 20 minutes, or until hot and bubbly.

Prep Time-10 mins
Cook Time-48 mins
Total Time-58 mins
Servings-6 servings, about ¾ cup each
Calories-83 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Protein
½ Vegetable

P90X3 Portions
½ Carb
½ Protein

Body Beast Portions
1½ Vegetable
1 Protein

Container Equivalents
1 Green
½ Blue

2B Mindset Plate It!
Makes a great veggie side as part of lunch or dinner.

Tempeh Power Bowl

Ingredients

  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. reduced-sodium soy sauce
  • 2 tsp. raw honey (or pure maple syrup)
  • 2 cloves garlic, finely chopped
  • 1 tsp. finely chopped fresh ginger
  • 4 tsp. sesame oil
  • 12 oz. organic tempeh, cut into squares or triangles
  • 8 cups mixed salad greens
  • ½ medium red onion, thinly sliced
  • 2 small oranges (like mandarins or clementines), peeled, separated into sections
  • 1 cup cubed cooked sweet potatoes
  • 1 medium avocado, cut into cubes

Instructions

  1. Preheat oven to 400° F.
  2. To make dressing, combine orange juice, vinegar, soy sauce, honey, garlic, ginger, and oil in a medium bowl; whisk to blend. Set aside.
  3. Place tempeh in a glass casserole dish. Top with half of dressing; toss gently to blend. Cover tightly with aluminum foil.
  4. Bake for 15 minutes, stirring once. Remove foil; cook for 5 more minutes. Do not let tempeh dry out. Cool.
  5. While tempeh is baking, assemble bowls by evenly dividing salad greens, onion, oranges, sweet potatoes, and avocado between four serving bowls.
  6. Top bowls evenly with tempeh and drizzle evenly with remaining dressing.

Prep Time-15 mins
Cook Time-20 mins
Total Time-35 mins
Servings-4 servings
Calories-408 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Fat
1½ Protein
¼ Tuber/Legume Carb
2 Vegetable

P90X3 Portions
2½ Carb
1½ Protein
2 Fat

Body Beast Portions
1 Starch
4½ Vegetable
3 Protein
2 Fat

Portion Fix Containers
Green
1 Red
½ Yellow
1 Blue
1 tsp.

2B Mindset Plate It!
A great lunch option. Sub maple syrup in place of honey for the vegan plan.


BBQ Chicken Flatbread Pizza

Ingredients

  • 2 whole-wheat flatbreads or 6½-inch whole wheat pitas
  • ½ cup reduced-sugar barbecue sauce
  • 1½ cups cooked chicken breast, shredded
  • ½ cup canned black beans, drained, rinsed
  • ½ cup corn kernels
  • ½ medium red onion, chopped
  • ½ cup shredded cheddar cheese
  • ¼ cup fresh cilantro, finely chopped
  • 1 Tbsp. fresh lime juice

Instructions

  1. Preheat oven to 350º F.
  2. Place flatbreads on a large baking sheet.
  3. Spread barbecue sauce evenly on flatbreads.
  4. Top flatbreads evenly with chicken, black beans, corn, onion, and cheese.
  5. Bake for 5 to 8 minutes, or until cheese is melted.
  6. Top evenly with cilantro and drizzle with lime juice. Serve immediately

Recipe tips:

Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

Or use this healthier barbecue sauce!

Prep Time-15 mins
Cook Time-8 mins
Total Time-23 mins
Servings-4 servings, 1/2 flatbread each
Calories-308 kcal
Author-Beachbody

Container Equivalents
½ Red
2 Yellow
½ Blue

2B Mindset Plate It!
Enjoy as part of a great lunch.


Pita Pizza

Ingredients

  • 4 (6½-inch) whole wheat pitas
  • ¾ cup all-natural spaghetti sauce, no salt added
  • 2 fresh basil leaves, chopped
  • 2 oz. shredded mozzarella cheese (½ cup)
  • ¼ medium onion, sliced
  • 1 medium yellow bell pepper, sliced into rings

Instructions

  1. Preheat oven to 350° F.
  2. Top pitas evenly with spaghetti sauce, basil, cheese, onion, and bell pepper.
  3. Place pitas on baking sheet. Bake for 10 to 12 minutes, or until cheese is melted.

Prep Time-10 mins
Cook Time-8 mins
Total Time-18 mins
Servings-4 Servings
Calories-248 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Protein
½ Grain Carb
½ Vegetable
½ Condiment

P90X3 Portions
2 Carb
1 Fat
½ Protein

Body Beast Portions
1 Starch
1 Vegetable
2 Protein
1 Fat

Container Equivalents
½ Green
2 Yellow
½ Blue

2B Mindset Plate It!
Add protein and more veggies for lunch.

Pad Thai With Spaghetti Squash

Ingredients

  • 1 medium spaghetti squash about 3 lbs.
  • 2 Tbsp. tamarind paste or rice wine vinegar
  • 2 Tbsp. fish sauce
  • 1 tsp. raw honey
  • 2-4 Tbsp. water
  • 12 oz. extra-firm tofu, cut into small cubes
  • 3 Tbsp. cornstarch preferably GMO free
  • 8 tsp. peanut oil divided use
  • 1 medium onion thinly sliced
  • 2 large eggs lightly beaten
  • 4 cloves garlic finely chopped
  • 3/4 cup fresh bean sprouts
  • 4 medium green onions cut into 1-inch pieces
  • 2 Tbsp. chopped peanuts
  • Lime wedges
  • Cilantro sprigs
  • Crushed red pepper

Instructions

  1. Preheat oven to 350° F.
  2. Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.  
  3. To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
  4. Coat tofu in cornstarch in a small bowl; mix well.
  5. Heat a large wok (or skillet) over high heat.
  6. Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.
  7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.
  8. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.
  9. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
  10. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
  11. Add sauce; mix well.
  12. Add bean sprouts and green onions; mix well.
  13. Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
  14. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

Recipe Notes

If you can’t find tamarind paste, you can substitute rice wine vinegar. Thai fish sauce is Nam Pla, but you can use another kind if you have it.

Prep Time-20 mins
Cook Time-1 hr 30 mins
Total Time-1 hr 50 mins
Servings-6 servings
Calories-231 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Fat
½ Protein
2 Vegetable
1 Condiment

P90X3 Portions
2 Carb
½ Protein
1 Fat

Container Equivalents
Green
½ Red
½ Yellow
1½ tsp.

2B Mindset Plate It!
Add a side salad or veggies for dinner. Add an FFC for lunch.



Desserts

FIXATE Peanut Butter Sweet Potato Cookies

Ingredients

  • 1½ cups mashed cooked sweet potato (approx. 3 small)
  • ½ cup gluten-free all-purpose flour (preferably Bob’s Red Mill® All-Purpose Baking Flour, red label)
  • ¼ cup + 2 Tbsp. coconut sugar
  • ¼ cup all-natural peanut butter
  • 1½ tsp. pumpkin pie spice
  • 1 tsp. pure vanilla extract
  • ½ tsp. xanthan gum
  • ½ tsp. baking powder, gluten-free
  • 1 dash sea salt (or Himalayan salt)

Instructions

  1. Preheat oven to 375° F.
  2. Line two large baking sheets with parchment paper and lightly coat with spray. Set aside.
  3. Place sweet potato, flour, sugar, peanut butter, pumpkin pie spice, extract, xanthan gum, baking powder, and salt in food processor; process until a smooth batter forms, scraping down sides as needed.
  4. Dollop twelve balls, approximately 2 Tbsp. each, onto each prepared pan. Lightly flatten with back of a fork that has been dipped in water (or coated with spray).
  5. Bake for 14 to 16 minutes, rotating pan after 7 minutes, or until lightly browned. Allow cookies to cool on pan before serving.

Recipe Notes

Xanthan Gum is a thickening and stabilizing agent often used in gluten-free baking to provide structure to baked goods that typically comes from gluten. Xanthan gum is also used in sauces and dressings to help thicken and emulsify ingredients. It can be found in the grocery store with the gluten-free baking ingredients or online.

To prepare sweet potatoes, pierce whole sweet potatoes multiple times with a fork and bake at 350° F. for 45 minutes, or until soft to the center.

Store leftover cookies in an airtight container for up to 5 days.

Prep Time-15 mins
Cook Time-16 mins
Total Time-31 mins
Servings-12 servings (2 cookies each)
Calories-104 kcal
Author-Beachbody

Container Equivalents
1 Yellow
1 tsp.

Vegan Container Equivalents
1 Yellow, B
1 tsp.


No-Bake S’mores Bars

Ingredients

  • 2 whole-wheat graham crackers (1 cracker sheet each) broken into large pieces
  • 1 large ripe banana mashed
  • ½ cup all-natural almond butter
  • 2 Tbsp. unsweetened cocoa powder
  • 4 scoops Chocolate Whey Shakeology divided use
  • ¾ cup part-skim ricotta cheese
  • 1 scoop Vanilla Whey Shakeology
  • 2 to 3 drops marshmallow flavor (optional)
  • 3 Tbsp. extra-virgin organic coconut oil melted

Instructions

  1. Place graham crackers in food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.
  2. Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in bottom of pan. Set aside.
  3. Combine banana, almond butter, cocoa powder, 2 scoops Chocolate Shakeology, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.
  4. Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 1 hour to set.
  5. Place cheese, Vanilla Whey Shakeology, and marshmallow flavor in food processor (or blender); process until smooth and well blended.
  6. Evenly spread cheese mixture over chocolate mixture. Set aside.
  7. Combine remaining 2 scoops Chocolate Whey Shakeology and oil in a small bowl; mix until smooth. 
  8. Evenly spread Chocolate Whey Shakeology mixture over cheese mixture.    
  9. Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into top. Refrigerate for 1 hour, or until set. 
  10. Cut into twelve bars (approx. 2½ x 2-inches). 
  11. Serve immediately, or store in an airtight container in the refrigerator for up to three days.

Recipe Notes

You can find marshmallow flavor on-line or in specialty cake decorating stores. You can substitute pure vanilla extract for marshmallow flavor.

P90X/P90X2 Portions
1 Fat
½ Protein
½ Single Serving Snack

P90X3 Portions
½ Carb
½ Protein
2 Fat

Body Beast Portions
½ Starch
1 Protein
2 Fat

Container Equivalents
½ Red
3 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat.

Apple Cinnamon Quesadilla

Ingredients

  • 1 (6-inch) whole wheat tortilla
  • 2 Tbsp. cream cheese softened
  • ½ tsp. ground cinnamon
  • ½ tsp. raw honey
  • ½ medium apple thinly sliced

Instructions

  1. Spread half of tortilla with cream cheese. 
  2. Top cream cheese with cinnamon, honey, and apple. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until apple has softened and tortilla is golden brown. 

Prep Time-10 mins
Cook Time-5 mins
Total Time-15 mins
Servings-1 serving
Calories-234 kcal
Author-Beachbody

P90X/P90X2 Portions
½ Fruit
1 Dairy
½ Grain Carb

P90X3 Portions
1 Protein
2 Carb

Body Beast Portions
½ Fruit
2 Protein
1½ Starch

Container Equivalents
½ Purple
1 Yellow
1 Blue

2B Mindset Plate It!
Enjoy as an occasional treat (includes a bonus FFC). Be sure to track it.

Slow Cooker Baked Apples

Ingredients

  • 5 medium Cortland (or Honey Crisp, Macintosh or Mutsu) apples
  • ½ cup whole-wheat flour
  • ½ cup dry old-fashioned rolled oats
  • ¼ cup coconut sugar
  • ½ tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp sea salt (or Himalayan salt)
  • 2 tbsp organic grass-fed butter (or extra-virgin organic coconut oil)
  • ¾ cup water

Instructions

  1. Core apples using an apple corer (or sharp knife).
  2. Add water to a 3-quart slow cooker and carefully place apples in slow cooker so that they are standing upright.
  3. Combine flour, oats, sugar, cinnamon, pumpkin pie spice, salt, and butter in a small bowl; mix with a fork until crumbly.
  4. Fill apples evenly with oat mixture.
  5. Cook on low for 2 hours, or until apples are fork tender. Remove apples from slow cooker. Cool for 5 to 10 minutes.

Prep Time-15 mins
Cook Time-2 hrs
Total Time-2 hrs 15 mins
Servings-5 servings, 1 apple each
Calories-251 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Fruit
½ Carb Grain
½ Single Serving Snack

P90X3 Portions
2 ½ Carb
1 Fat

Body Beast Portions
2 Starch
1 Fruit
1 Fat

Ultimate Portion Fix Containers
1½ Purple
1 Yellow
1 tsp.

2B Mindset Plate It!
Enjoy this as an occasional FFC treat.


Strawberry Frozen Yogurt Bites

Ingredients

  • ½ cup almonds, finely chopped
  • 1 Tbsp. coconut sugar
  • 1 Tbsp. extra-virgin organic coconut oil, melted
  • ½ tsp. ground cinnamon
  • ¾ cup reduced-fat (2%) plain Greek yogurt
  • 2 Tbsp. honey
  • 1½ cups fresh strawberries, finely chopped

Instructions

  1. Prepare 6 muffin cups by lining with silicone or parchment cupcake liners. Set aside.  
  2. Combine almonds, sugar, oil, and cinnamon in a small bowl; mix well. 
  3. Divide almond mixture evenly between muffin cups. Set aside.
  4. Combine yogurt and honey in a small bowl; mix well.
  5. Evenly top almond mixture with yogurt mixture and strawberries. 
  6. Freeze for 6 hours, or until firm.
  7. Remove from cupcake liners to serve. 

Prep Time-15 mins
Cook Time-0 mins
Total Time-6 hrs
Servings-6 servings
Calories-129 kcal
Author-Beachbody

Container Equivalents
½ Purple
½ Yellow
½ Blue
½ tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.


Blueberry Bread Pudding

Ingredients

  • 8 large eggs lightly beaten
  • 2½ cups unsweetened almond milk
  • ¼ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground nutmeg
  • ¼ tsp. sea salt (or Himalayan salt)
  • 8 slices low-sodium sprouted whole grain bread cut into 1-inch cubes
  • 4 cups fresh (or frozen) blueberries
  • Nonstick cooking spray
  • Hot water

Instructions

  1. Combine eggs, almond milk, maple syrup, extract, nutmeg, and salt in a medium bowl; whisk to blend. Set aside.
  2. Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray.
  3. Top with egg mixture; mix well to blend. Refrigerate, covered, for 30 minutes.
  4. Preheat oven to 350° F.
  5. Place baking dish in roasting pan. Add water to roasting pan to come an inch up the side of baking dish. (Baking dish will be sitting in water.) Tent aluminum foil over roasting pan so that foil does not touch bread pudding. Cut two slashes in foil to allow steam to escape. Bake for 35 minutes. 
  6. Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding is puffy and custard is set.
  7. Cut into eight pieces.

Recipe Notes

No Dairy, High Protein, Lacto-Ovo Vegetarian

Prep Time-15 mins
Cook Time-1 hr 20 mins
Total Time-2 hrs 5 mins
Servings-8 servings
Calories-235 kcal
Author-Beachbody

P90X/P90X2 Portions
1 Protein
½ Carb Grain
½ Fruit

P90X3 Portions
2 Carb
1 Protein

Body Beast Portions
1½ Starch
½ Fruit
2 Protein

Container Equivalents
½ Purple
½ Red
Yellow

2B Mindset Plate It!
Add more protein to make a great breakfast option.



spaghetti squash crust pizza


FOR SPAGHETTI SQUASH CRUST:

  • Parchment paper
  • Nonstick cooking spray
  • 4 cups cooked spaghetti squash (or frozen,
  • thawed) (approx. 1 small)
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese
  • ½ tsp. dried oregano


FOR PIZZA:

  • ¼ cup all-natural marinara sauce (I used Fixate Marinara Sauce)
  • ½ cup shredded part-skim mozzarella
  • cheese
  • 2 servings Perfect Juicy Chicken (I used grilled chicken that I grilled this morning)
  • ¼ medium red onion, thinly sliced
  • 5 fresh basil leaves
  • 2 cups fresh arugula (I used Spinach)

Directions:

  • Preheat oven to 400° F.
  • Line large baking sheet with parchment paper; lightly coat with spray. Set aside.
  • Using a clean kitchen towel or paper towels, squeeze as much water as possible from spaghetti squash; place in medium mixing bowl.
  • Add egg, Parmesan cheese, and oregano; mix well.
  • Place squash mixture in center of prepared baking sheet; use damp hands to press into a thin circular shape, about ¼-inch thick and 10 inches across.
  • Bake for 20 minutes, or until top is dry and edges begin to brown. Remove from oven.
  • To make pizza, spread marinara sauce in an even layer on baked crust; top evenly with mozzarella cheese, chicken, and onion.
  • Bake for 8 to 10 minutes, or until onion softens slightly and cheese melts.
  • Top with basil; cut in half. Divide evenly between two plates; serve each with 1 cup arugula as a side salad or additional pizza topping.

Tips:

  1. Make sure spaghetti squash is very dry before mixing with other ingredients. It should reduce from 4 cups to approximately 2 cups after squeezing.
  2. Add any of your favorite veggies most toppings. If you like your veggies more cooked, sauté them for 2 to 3 minutes before topping the pizza.
  3. To make this an individual serving, reduce the cheese topping to ¼ cup, and use 1 serving of chicken.
  4. To make for a family, double the ingredients for the crust and press it out to fill a whole baking sheet.
  5. To freeze: After baking, instead of adding toppings, let crust cool completely; place baking sheet in freezer. When frozen, transfer crust to a resealable bag. When ready to eat, add toppings directly to frozen crust; bake for 15 minutes.
  6. To cook spaghetti squash quickly, place whole squash in microwave; cook, on high, for 3 minutes. Cut in half lengthwise; scoop out and discard and seeds. Return squash to microwave; cook, on high, for 6 to 8 minutes, or until you can easily remove spaghetti strands with a fork.